Cream of pepper soup with Tabasco

Ingredients for 6 servings:

• 6 red bell peppers
• 2 onions
• 100 g butter
• 1 liter vegetable broth
• 400 ml whipped cream
• 2 orange(s), the juice
• e.g. Tabasco
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Dice the onions and bell peppers and sauté them in butter until softened. Deglaze with the broth and bring to a boil. Puree the soup in a blender and strain through a sieve. Stir in the cream and orange juice and heat through. Season with Tabasco, salt, and pepper.